Description
This Lemon Zucchini Pasta combines fresh zucchini, garlic, and lemon for an irresistible dish. Perfect for a quick dinner or a healthy meal that’s ready in no time!
Ingredients
Scale
- 1/2 pound pasta (spaghetti), uncooked
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely chopped
- 2 medium zucchini, shredded
- ½ teaspoon paprika
- ½ teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/2 cup pecorino cheese (or parmesan cheese), grated
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon ground black pepper (or to taste)
- fresh basil, chopped
Instructions
- In a large pot, bring salted water to a boil. Cook spaghetti until al dente, about 8–10 minutes. Reserve 1 cup of pasta water before draining the noodles.
- In a large skillet, heat olive oil over medium-high heat. Add garlic, shredded zucchini, paprika, Italian seasoning, and salt. Sauté until zucchini is tender, about 3–5 minutes.
- Pour in 1/2 cup of reserved pasta water, cheese, lemon juice, and black pepper. Stir and bring to a simmer. Cook until slightly thickened, about 3–5 minutes. For a smooth sauce, blend for 30 seconds, if desired.
- Add the cooked pasta and chopped basil to the skillet. Toss until the pasta is well coated with the sauce.
- Serve immediately, garnished with extra pecorino cheese and fresh basil, if desired.
Notes
For added flavor, use fresh herbs like parsley or thyme.
Adjust the thickness of the sauce by adding more reserved pasta water as needed.
Feel free to substitute the cheese with a dairy-free alternative if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg